Homemade Cheese Spätzle

Irregular egg noodles, browned in nut-butter and coated in melted cheese. Caramelized onions add a crunch to the soft yet firm dough.

• Prep time: 20 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 805
• Protein: 32 g
• Carbs: 101 g
• Fat: 30 g

Ingredients

• 500 g Wheat flour
• 5 piece Egg
• 100 ml Whole milk
• 1 pinch Gray sea salt
• 1 pinch Nutmeg
• 50 g Minimum butter sweet
• 2 piece Onion ( sliced )
• 150 g Emmental cheese ( grated )

Instructions

1. Working the dough

   In a mixing bowl, combine flour, eggs, milk, salt, and nutmeg. Beat vigorously with a wooden spoon until the dough snaps and air bubbles appear. It must be elastic.

2. Poaching the spätzle

   Bring a large pot of salted water to a boil. Drop small pieces of dough into the water using a board or a large-hole colander. When they float to the surface like corks, they are cooked.

3. Cooling and draining

   Remove the pasta with a slotted spoon and immediately plunge into cold water to stop the cooking. Drain thoroughly to prevent them from sticking too much.

4. Caramelizing onions

   In a pan, melt the butter. Add sliced onions and let them brown until golden and crispy. Add the spätzle and sauté them until they take on a light color.

5. Binding with cheese

   Lower the heat, sprinkle with grated emmental. Mix gently until the cheese is completely melted, stringy, and coats every piece of pasta.

Chef's tips

• The dough is ready when it makes a slapping sound against the bowl.
• Don't cook too many spätzle at once to prevent them from clumping in the water.
• Use a well-aged emmental for more character.

Storage

Keep for 3 days in the fridge in an airtight container. Reheat in a pan with a knob of butter.